Post by Loupy on Dec 22, 2018 23:55:47 GMT -7
Soft and Chewy Keto Chocolate Cookies
From: Vered @ healthyrecipesblogs.com/2018/12/04/keto-chocolate-cookies/
Wonderfully soft and chewy keto chocolate cookies are made with nut butter and sweetened with stevia.
Beware: they are addictive!
Prep time: 15 min
Cook time: 8 min
Rest time: 30 min
Total time:53 min
Makes: 18 cookies
Ingredients
1 cup natural creamy nut butter (I used sesame butter) (256g)
2 large eggs
1/2 cup water, divided
1.5 teaspoons stevia glycerite (equals 1/2 cup sugar)
Pinch salt (only if your nut butter is unsalted)
1/2 cup natural unsweetened cocoa powder, not Dutch processed (40g)
1/4 teaspoon baking soda
1/3 cup dark chocolate chips (1.5 oz)
Instructions
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
In a medium mixing bowl, whisk the nut butter with the eggs until smooth.
When mixture becomes sticky and difficult to mix, start adding water gradually, a tablespoon at a time, until you reach a smooth consistency.
You will likely need to add 1/4 cup water.
Whisk in the stevia and, if using, salt.
Using a rubber spatula, mix in the cocoa powder.
Just as in step 2, you want a smooth, easy to mix batter, so add water until you reach that consistency.
How much water you will need to add depends on the consistency of the nut butter you use.
I usually end up using a total of 1/2 measuring cup of water in this recipe.
So I add about 1/4 cup in step 2, and 1/4 cup in this step.
Mix in the baking soda.
Using a cookie scoop, or a 2-tablespoons measuring scoop, spoon 18 mounds of the batter onto the prepared baking sheets, spacing the cookies 1.5 inches apart (they expand as they bake).
Do not flatten the mounds.
Top each cookie with 5-6 chocolate chips, gently pressing them in.
Place the cookie sheets on the middle and bottom oven racks.
Bake the cookies for 8 minutes.
The cookies will be very soft at this point, but they will set as they cool.
Don’t try to remove them right away.
Cool the cookies 10 minutes in the pan, on a cooling rack, then use a cake server to carefully transfer the cookies directly to the cooling rack to cool completely.
Do let the cookies cool completely – about 20 more minutes – before serving them, or they will still be the wrong consistency - too soft.
Once completely cool, you can store leftover cookies in the fridge, in an airtight container, for 3-4 days.
Very gently heat them in the microwave, 5 seconds per cookie on 50% power, before enjoying.
Nutritional Information
Calories: 124
Total Fat: 10g
Sat Fat: 2g
Sodium: 1mg
Total Carbs: 4.3g
Fiber: 2.5g
Sugars: 0.5g
Protein: 5g
From: Vered @ healthyrecipesblogs.com/2018/12/04/keto-chocolate-cookies/
Wonderfully soft and chewy keto chocolate cookies are made with nut butter and sweetened with stevia.
Beware: they are addictive!
Prep time: 15 min
Cook time: 8 min
Rest time: 30 min
Total time:53 min
Makes: 18 cookies
Ingredients
1 cup natural creamy nut butter (I used sesame butter) (256g)
2 large eggs
1/2 cup water, divided
1.5 teaspoons stevia glycerite (equals 1/2 cup sugar)
Pinch salt (only if your nut butter is unsalted)
1/2 cup natural unsweetened cocoa powder, not Dutch processed (40g)
1/4 teaspoon baking soda
1/3 cup dark chocolate chips (1.5 oz)
Instructions
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
In a medium mixing bowl, whisk the nut butter with the eggs until smooth.
When mixture becomes sticky and difficult to mix, start adding water gradually, a tablespoon at a time, until you reach a smooth consistency.
You will likely need to add 1/4 cup water.
Whisk in the stevia and, if using, salt.
Using a rubber spatula, mix in the cocoa powder.
Just as in step 2, you want a smooth, easy to mix batter, so add water until you reach that consistency.
How much water you will need to add depends on the consistency of the nut butter you use.
I usually end up using a total of 1/2 measuring cup of water in this recipe.
So I add about 1/4 cup in step 2, and 1/4 cup in this step.
Mix in the baking soda.
Using a cookie scoop, or a 2-tablespoons measuring scoop, spoon 18 mounds of the batter onto the prepared baking sheets, spacing the cookies 1.5 inches apart (they expand as they bake).
Do not flatten the mounds.
Top each cookie with 5-6 chocolate chips, gently pressing them in.
Place the cookie sheets on the middle and bottom oven racks.
Bake the cookies for 8 minutes.
The cookies will be very soft at this point, but they will set as they cool.
Don’t try to remove them right away.
Cool the cookies 10 minutes in the pan, on a cooling rack, then use a cake server to carefully transfer the cookies directly to the cooling rack to cool completely.
Do let the cookies cool completely – about 20 more minutes – before serving them, or they will still be the wrong consistency - too soft.
Once completely cool, you can store leftover cookies in the fridge, in an airtight container, for 3-4 days.
Very gently heat them in the microwave, 5 seconds per cookie on 50% power, before enjoying.
Nutritional Information
Calories: 124
Total Fat: 10g
Sat Fat: 2g
Sodium: 1mg
Total Carbs: 4.3g
Fiber: 2.5g
Sugars: 0.5g
Protein: 5g
